INGREDIENTS

INSTRUCTIONS

Make cake: Preheat oven to 325 F. Butter an 8 inch round cake pan
(about 2 inches deep) and line bottom with a round of parchment paper
or foil.
In a medium saucepan, bring water and sugar to a simmer over moderate
heat, stirring occasionally. Add butter and simmer, stirring
occasionally, until melted. Remove pan from heat and add chocolate,
swirling pan to submerge chocolate in hot syrup. Let chocolate stand
in hot syrup 3 minutes and whisk until smooth.
In a large bowl whisk together eggs, coffee, rum and cinnamon. Add
chocolate mixture, whisking until well combined. Pour into cake pan.
Put cake pan in a larger baking pan and add enough water to larger
pan to reach halfway up side of cake pan. Bake cake in middle of oven
45 minutes or until slightly firm to the touch. Cook cake completely
in cake pan on a rack.
Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week
or frozen 1 month. Thaw cake completely before proceeding.
Run a thin knife around edge of pan to loosen cake and put pan on a
hot stove burner 3 to 4 seconds. Invert cake onto a plate and remove
parchment or foil. Bring cake to room temperature.
Make cream: In a bowl with an electric mixer or a whisk beat cream
with sugar and cinnamon until it just holds stiff peaks.
Just before serving, spread cream over top of cake or spoon onto
plates alongside individual servings.
Per serving: 166 Calories; 12g Fat (65% calories from fat); 4g
Protein; 10g Carbohydrate; 142mg Cholesterol; 42mg Sodium
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